Sicilian-Style Braised Lamb with Tomato and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised lamb shoulder in a rich tomato sauce with briny olives and fresh herbs, capturing the rustic flavors of Sicily. This italian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 2-inch chunks, extra virgin olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder chunks and brown on all sides, about 5-7 minutes.
  2. Step 2: Remove the lamb and set aside. In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until the wine is reduced by half, about 3 minutes.
  4. Step 4: Return the lamb to the pot and add 1 can (28 oz) crushed tomatoes, 1 cup halved pitted kalamata olives, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water or beef broth. Stir to combine.
  5. Step 5: Bring to a gentle simmer, cover the pot, reduce heat to low, and braise for 2 hours until the lamb is tender and the sauce thickens, stirring occasionally.

Frequently asked questions

How long does Sicilian-Style Braised Lamb with Tomato and Olives take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sicilian-Style Braised Lamb with Tomato and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sicilian-Style Braised Lamb with Tomato and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sicilian-Style Braised Lamb with Tomato and Olives for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sicilian-Style Braised Lamb with Tomato and Olives?

Italian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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